sausage and cheddar croissant bake____________________________America's favorite breakfast sandwich turned into an easy, cheesy, craveworthy vegetarian casserole fancied up with a big pile of caramelized onions.
Ingredients
- 5-6 large croissants, roughly torn
- 3 tbsp salted butter
- 2 links vegetarian Italian sausage (or regular), crumbled
- 1 yellow onion, thinly sliced
- 3 tbsp balsamic vinegar
- 3/4 cup heavy cream
- 1 cup whole milk
- 3 eggs, at room temperature
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp everything spice
Instructions
- Preheat oven to 350 degrees.
- Line up the torn croissants in a large casserole dish. Spread 2 tablespoons of butter evenly overtop. Bake 6-8 minutes until lightly toasted.
- Heat 2 tablespoons olive oil in a large skillet over medium. Brown the crumbled sausage for 5-8 minutes. Move to a paper towel lined plate.
- In the same skillet, melt the remaining 2 tablespoons of butter. Toss on the onions and a pinch of salt and pepper. Cook on medium-low heat for 15 minutes. Pour in the balsamic vinegar and increase the heat to medium high for 10 minutes until the onions are deeply golden brown and jammy. Add in the sausage and stir to heat through.
- In a large bowl, whisk together the cream, milk, eggs, and thyme. Dip each croissant in the custard and set back in the casserole dish. Arrange the onions and sausage over the croissants. Pour the remaining custard over the filling and sprinkle with the cheddar cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the cheese and croissants are lightly browned. Serve with a big plate of fruit or a lightly dressed green salad.
Notes
*To make ahead: Prep through step 5. Cover in foil and refrigerate for up to 2 days. When ready to bake, let the casserole come to room temperature for 35-45 minutes. Bake as directed.
*To reheat leftovers: Loosely cover portions with foil and bake for 10-15 minutes at 350 until warmed through.